Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like a restaurant splurge without any of the guesswork. The homemade spice blend — built from smoked paprika, garlic powder, thyme, oregano, and a kick of cayenne — coats each fillet in a crust that sears up beautifully in a screaming-hot cast-iron skillet. Mahi-mahi is a lean, high-quality protein that supports stable blood sugar and hormone balance, making it a smart centerpiece for anyone managing PCOS through diet. Avocado oil handles the high heat without breaking down, so you get that gorgeous char without relying on inflammatory seed oils or processed fats. The whole thing comes together with just a squeeze of lime and a handful of fresh cilantro, keeping the ingredient list clean and free of grains, refined sugars, or anything that might spike insulin. Cooking the fillets undisturbed until they release naturally is the secret to that deep, dark crust — patience pays off here. It's a genuinely craveable meal that happens to check every box.
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, ground black pepper, and kosher salt. Stir until evenly mixed.
Pat the mahi-mahi fillets completely dry with paper towels. Brush both sides of each fillet with 1 tablespoon of the avocado oil, then press the spice blend firmly onto both sides of each fillet, coating evenly.
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